Making a real Neapolitan pizza can be an exciting and delicious project! Here’s step-by-step guidance on how to use a bread maker to prepare the dough and a Ninja Woodfire Outdoor Grill to bake the pizza, creating an authentic taste.

Ingredients:

For the Dough:

– 500 grams (about 4 cups) ’00’ flour (Italian milled pizza flour)

– 325 ml (about 1.3 cups) cold water

– 10 grams (2 teaspoons) salt

– 3 grams (1 teaspoon) active dry yeast

For the Topping:

– 200 grams (about 7 ounces) mozzarella cheese, preferably fresh

– 400 grams (about 14 ounces) canned San Marzano tomatoes, hand crushed

– Fresh basil leaves

– Extra virgin olive oil

– Salt to taste

 

Tools:

– Bread maker

– Ninja Woodfire Outdoor Grill

– Pizza peel or large spatula

– Pizza stone (if available for the Ninja grill)

 

Steps:

Prepare the Pizza Dough:

1. **Activate Yeast:**

In a small bowl, dissolve the yeast in a little of the cold water. Let it sit for 5 minutes until it starts to foam.

2. **Mix Ingredients:**

Add the flour, salt, activated yeast, and the remainder of the water to the bread maker’s baking pan.

3. **Dough Setting:**

Set your bread maker to the “Dough” setting which typically takes around 90 minutes. This setting will knead and rise the dough.

4. **Rest the Dough:**

Once the dough cycle is complete, take the dough out and divide it into 4 equal portions. Roll each into a ball and let them rest under a damp cloth for at least an hour. This step is crucial for forming the gluten structure.

2. Preheat Your Ninja Woodfire Outdoor Grill:

Position your pizza stone within the grill (if using), and preheat your Ninja Woodfire Grill to a high temperature (aim for around 750°F to 800°F, similar to traditional wood-fired pizza ovens).

3. Prepare the Toppings:

1. **Crush Tomatoes:** Hand crush the San Marzano tomatoes in a bowl and season lightly with salt.

2. **Slice Mozzarella:** Drain the mozzarella and slice or tear it into small pieces.

3. **Prepare Basil and Olive Oil:** Have your basil washed and dried, and olive oil ready for drizzling.

4. Shape the Pizza:

1. **Shape Dough:** On a floured surface, gently press one dough ball into a flat disc using your fingers. Gradually stretch the dough into a round base around 10-12 inches across. An authentic Neapolitan pizza has a very thin center with a puffy, airy edge.

2. **Add Toppings:** Spread a thin layer of the crushed tomatoes onto the base. Scatter the mozzarella evenly, and tear a few basil leaves on top. Finally, drizzle with a little olive oil.

5. Bake the Pizza:

1. **Transfer Pizza:** Using a pizza peel, transfer your pizza directly onto the hot pizza stone in the grill.

2. **Cooking:** Cook for about 1-2 minutes, then rotate the pizza. Total cooking time should be about 4-6 minutes, but watch closely as cooking times can vary based on temperature. The edges should be puffed and slightly charred, and the cheese melted and bubbling.

6. Serve:

1. **Remove and Rest:** Use the pizza peel to carefully remove the pizza from the grill. Let it sit for a minute or two before cutting.

2. **Drizzle Olive Oil:** Finish with a final drizzle of olive oil and additional fresh basil if desired.

Enjoy your authentic Neapolitan pizza right out of your Ninja Woodfire Oven, with the convenience of dough preparation in a bread maker!